summer vegetable sauté

By • April 29, 2015 0 Comments

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Author Notes: Can be served warm or at room temperature.garlic and zest

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Serves 6

  • 1 ed bell pepper, cut into 1" pieces
  • 2-3 small zucchini, cut into 1" pieces
  • 2 small yellow squash, cut into 1" pieces
  • 1 medium yellow onion, large dice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 3 cloves garlic, minced
  • 1/8-1/4 teaspoons red pepper flakes (depending on how much heat you like)
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 14 ounce can cherry tomatoes in juice, or diced tomatoes
  • 1 teaspoon dried basil
  • zest of one lemon
  • 1/4 cup julienned fresh basil
  1. In a large skillet, heat olive oil over medium heat. Add onions and sauté 2-3 minutes until softened and slightly translucent.
  2. Add the red bell pepper and continue cooking another 2-3 minutes. Add the zucchini, squash and kosher salt. Stir to combine and place a tight fitting lid on the pan. Cook 5-7 minutes, stirring occasionally until vegetables have softened slightly.
  3. Add the can of tomatoes, the garlic, red pepper flakes, thyme, rosemary and dried basil and stir to blend. Cook an additional 8-10 minutes with the lid on the pan, stirring occasionally.
  4. oss with lemon zest and fresh basil. Serve.

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